Easy & Velvety Hungarian Paprika Chicken

If paprika scares you, this is the perfect recipe to start with. It’s super easy yet smooth and rich and velvety. This is the kind of sauce that will make you want to lick your plate! It calls for 1 heaping tablespoon of paprika and whether you use hot, sweet, smoked or regular is entirely up to you. I usually mix 1 part smoked paprika with 2 parts hot paprika to total 1 heaping tbsp because it gives a nice subtle smokey flavour and a little heat without being overwhelming. I also prefer using chicken thighs, but as long as you chose chicken with the bone in, use whatever parts you like best.

Ingredients

8 pieces chicken thigh

2 tomatoes rough chopped

3 cloves garlic thinly sliced

1 lg onion sliced

2 red peppers sliced

10 or so quartered baby potatoes

1 heaping tbsp paprika

2 cups chicken or vegetable stock

1 cup sour cream

1 tbsp each of butter & oil for browning

salt & pepper

Directions

Season the chicken with salt & pepper and then in a very large pan or dutch oven brown chicken pieces on both sides (do this in 2 batches rather than crowding the pan). Remove chicken and put in onions and peppers and cook for 2 minutes or so. Add garlic, potatoes, and paprika and then add the chicken stock. Place the chicken pieces on top of the onion & peppers, top with chopped tomato, cover and simmer for 35-40 minutes until chicken and potatoes are tender. With a slotted spoon, transfer chicken, potatoes and vegetable to a serving plate and turn heat to high to reduce cooking liquid by half. Remove from heat, stir in sour cream and pour over chicken.